Seasonal Whipped Cream Recipes

Holiday Spice Whipped Cream

  • 2 cups regular whipping cream

  • 1 tablespoon confectioner’s sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg


Lavender Whipped Cream

  • 2 cups regular whipping cream

  • 1 tablespoon confectioner’s sugar

  • 3 tablespoons dried culinary lavender, crushed to a powder.

  • Dried or fresh lavender for garnish


Salty Caramel Whipped Cream

  • 2 cups regular whipping cream

  • ¼ teaspoon salt

  • 1 tablespoon caramel syrup

  • garnish with caramel sauce

Whoopie pies!

With Halloween and Thanksgiving slowly creeping in on us, its time to start recipes for the holiday favorites, –  desserts! This is a delicious recipe for whoopie pies! A classic favorite, great and easy Halloween treat and easy to decorate with spooky ghosts or witches!.  Adding a large scoop of whipped cream in the middle, and who wouldn’t like it?!

Makes 12

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar
  • Orange nonpareils or sanding sugar, for decoration
  • Preheat oven to 375. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
  • In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  • Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
  • Meanwhile, make filling: With a whipped cream dispenser put 16 oz of regular whipping cream into canister add vanilla extract and confectionery sugar to taste. Dispense nitrous oxide, and put in refrigerator, until use.
  • Spread bottom of half the cookies with 1 tablespoon whipped cream each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set. (To store cookies, keep in refrigerator  wrapped for up to 2 days.)

  • Starbucks Secret(or not so secret) Whipped Cream Recipe

    We get lots of questions when it comes to making whipped cream, but one of the most commonly asked questions is “How do you make Starbucks whipped cream?” It’s quite simple and  can be easily accomplished with just a couple tools. (These are exact tools Starbucks uses)

    1.   1 pint ISI Profi dispenser.

    2.  1 N20 charger

    You can purchase this combination Here – remember, any of our N20 brands are comparable.

    3. 1 pint heavy whipping cream or regular whipping cream

    4.  8 teaspoons of  vanilla syrup


    You can purchase the syrup Here


    Try the Australian version too: Starbucks Whipped Cream Recipe Australia

    Whipped Cream Recipes

    Maple Cinnamon Whipped Cream

    • 2 cups  regular whipping cream
    • 3/4 cup  powdered sugar
    • 1 teaspoon  ground cinnamon
    • 1 tablespoon maple syrup
    • 1/2 teaspoon vanilla extract

    Mint Whipped cream

    • 2 cups regular whipping cream
    • 1/2 teaspoon vanilla extract
    • 1/4 cup powdered sugar
    • 1/2 teaspoon mint extract
    • 1 tablespoon mint paste made from fresh mint leaves (crush the leaves with a mortar and pestle).

    Chai whipped cream

    • 2 cups regular whipping cream
    • 1/2 teaspoon vanilla extract
    • 1/4 cup powdered sugar
    • 1/2 teaspoon chai extract

    *These recipes are measurements for a 1 pint whipped cream dispensers.  If you have a half pint or quart whipped cream maker adjust accordingly.


    Whipped Cream Dispenser Recipes, Australia

    A Vegan Approach

    Vegan Whipped Cream

    Yield: 2 cups

    2 14-oz can coconut milk (*Thai Kitchen® coconut milk, unsweetened)

    1/2 cup powdered sugar (or to taste)

    1 teaspoon of vanilla extract( or to taste)

    1) Place coconut milk in refrigerator overnight, right-side up. Do not shake.

    2) Remove coconut milk and pierce bottom of can with a pointed can opener and drain off the liquid part.

    3) Open top of coconut milk can and spoon the thick coconut cream into canister.

    4) Add powdered sugar and vanilla extract into canister.

    5)  put the head on the canister and shake the ingredients well.

    6) dispense N20 cartridge into canister.

    *Thai Kitchen® brand seems to have the most usable amount of solid coconut cream needed for this recipe.

    If you find that your end result is not firm enough, use the seaweed based thickener called agar agar (make sure its in powder form as anything thicker will cause the dispenser to clog) .

    July is National Ice Cream Month!

    July is national Ice Cream Month,  that means its completely fine to eat as much ice cream as you want without feeling guilty (at least that’s what I’m telling myself!).  According to , former President Ronald Reagan proclaimed the special month back in 1984. Because ice cream is consumed by more people in the United States than in any other country in the world, the third Sunday of the month – this year, July 18, 2010 – has been dubbed National Ice Cream Day.

    The International Diary Food Association reports that Reagan recognized ice cream as a fun and nutritious food that is enjoyed by 90 percent of the country’s population. He urged Americans to celebrate the events with “appropriate ceremonies and activities,” including making their own ice cream.

    There is a fantastic article by David Lebovitz about making ice cream without a machine, you can check it out here.

    Whipped cream on top of ice cream is a classic treat. For the basic recipe for delicious whipped cream on top of ice cream follow these instructions:

    Delicious Old Fashioned Whipped Cream

    1 cup regular Whipping Cream
    1 teaspoon Vanilla (or to taste)
    3 tablespoons powdered sugar (or to taste)

    Stabilizing Whipped Cream

    You’ve worked incredibly hard on making the perfect apple pie for that summer BBQ, you’ve taken out your “don’t worry I’m a professional” whipped cream maker and you’ve strategically and with skill and precision  dispensed a well crafted portion of delicious whipped cream on top (to of course impress those critical in laws).  Fifteen minutes later, the sun has taken the best of your once aesthetically delicious dessert and your whipped cream has turned into a blob of cream layered over a pie. We’ve all experienced this at one time or another and the good news is, it can be easily avoidable.

    Gelatin is the most common stabilizer out there, a popular brand that comes to mind is Knox which you can find in most to all grocery stores.

    Sprinkle a small portion of gelatin powder over a small amount of water, usually 1/2 teaspoon gelatin over 1 tablespoon water for 1 cup cream, 1 teaspoon gelatin and 2 tablespoons water for 2 cups of cream etc..

    Warm it in a microwave until the gelatin melts,  once the gelatin has dissolved let it sit until it is fully cool. Put the dissolved gelatin  in the whipped cream canister. Once it is in the canister with the cream and already added ingredients, screw on the head of the whipped cream maker and immediately shake the canister- to mix the ingredients and gelatin in together.  Once the ingredients are well shaken you can then dispense your N20 cartridge into  the canister.  This method will keep your whipped cream firm and thick for much longer.

    If your into a more vegetarian approach you can also use, ” Agar Agar” the flavorless, seaweed-based thickener. In recent years it has become quite popular internationally, and most popular in Japan, where it is known as “kanten”.  You can use the same amount of of agar-agar powder, just as you would with recipes calling for gelatin.

    Summer Whipped Cream Ideas

    Summer solstice is on June 21st  but here in south Florida we are really feeling the heat! It’s time for juicy cocktails, sunny barbecues and tons of fresh fruit, with lots of sweet savory whipped cream on top. Since summer is all about fun, I spent the weekend experimenting with alcohol infused whipped cream, and it was a great success!  Here is a couple of recipes we found to be fun and delicious! Start by adding your standard whipped cream ingredients into the canister:

    – 1 pint regular whipping cream

    – 1/2 teaspoon vanilla extract

    – 1/4 cup powdered sugar(to taste)

    Then add about 1 1/2 tablespoon rum or bourbon – I found that, that was the perfect measurement for my taste, but it might be to strong or to weak for you, so play around with it. It turns out fabulous for fresh fruit, we put cantaloupe, berries, fresh strawberries and watermelon, big hit! We also made an authentic cuban mojito and topped it with mint flavored whipped cream and rum. After the basic whipped cream recipe as written above add 1/4 teaspoon mint extract and 1 tablespoon mint paste made from fresh mint leaves, and 1 tablespoon of rum, or to taste. You could also use chai extract, about 1/2 teaspoon of chai.

    Sugar Substitute Recipe

    Lately we have been asked about some sugar substitutes for whipped cream, so we thought we would let you know of a simple recipe using a different kind of sweetener, called Agave nectar. Agave nectar is quickly gaining notoriety among health-conscious consumers for it’s incredible properties as a sweetener – 3 times sweeter than honey!  In today’s diet, agave nectar is seen as a healthy, raw alternative to sugar, corn syrups, and artificial sweeteners. Because agave is almost 100% fructose, it has a low glycemic index, meaning it has lower impact on our blood sugar levels. This means that its chemical composition gives us the same sweet flavor without the unpleasant “sugar rush” that is associated with normal sugar or artificial corn syrup. Many diabetics have found agave to be a safe alternative to conventional sweeteners for exactly this reason.  Here is a simple recipe we  use, and we find it quite enjoyable.

    1 pint regular whipping cream
    1 tablespoon light agave nectar
    1/2 teaspoon vanilla extract
    1 teaspoon of Cinnamon

    Give it a try and let us know how you like it, or if you have a better recipe, let us know!